Annie Smithers has become one of Australia’s much loved chefs. A career spanning over forty years has taken her through working with some of Australia’s best chefs and in fine restaurants, to her own restaurant, du Fermier. Across this journey she has been led down the garden path to pursue a simpler style of cooking that revolves around her pursuits in the kitchen garden. An early adopter to a paddock to plate philosophy, Annie has been cooking from her own kitchen garden for over fifteen years. Her food is beguilingly simple, but built on classic techniques that she has been honing for four decades. The food she cooks speaks of love, for both the person being cooked for and the ingredients being used.

Annie’s writing career began with a weekly column in  the weekend Age newspaper in 2009. From there she has written for the good food supplement and now has a regular position as one of the food editors at The Saturday Paper. She has written four books, two cookbooks, ‘Annie’s garden to table’ (2012), ‘Annie’s Farmhouse Kitchen’ (2016). And two narrative non fiction books, the best seller, ‘Recipe for a kinder life’ (2021) and ‘Kitchen Sentimental’ (2024). Her writing style is always honest, vulnerable and at times funny as she tells the stories of life as it really is. She holds  regular cooking classes at the restaurant to impart her knowledge to many who want to learn.

Annie is loved for her warmth, humour and generosity. Her time is divided between the kitchen at du Fermier, tending the earth at her home ‘Babbington Park’ and writing at her desk.